Introduction
Looking for a comforting, vegetarian twist on a classic? This Mushroom and Spinach Stroganoff is exactly what you need. I’ve perfected this recipe to deliver all the creamy, satisfying goodness of traditional stroganoff while packing in extra nutrients from fresh vegetables. The combination of earthy mushrooms and vibrant spinach creates a rich, flavorful dish that’s perfect for busy weeknights or when you’re craving something special without spending hours in the kitchen.
Ingredients
- 16 oz mixed mushrooms (cremini, button, or portobello), sliced
- 8 oz fresh spinach, roughly chopped
- 12 oz egg noodles
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup sour cream
- 2 tablespoons flour
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
Ingredient Note: For a lighter version, you can substitute Greek yogurt for sour cream. If you prefer a dairy-free option, cashew cream works beautifully in this recipe.
Instructions
- Bring a large pot of salted water to boil for the egg noodles.
- Heat butter and olive oil in a large skillet over medium-high heat. Add onions and cook until softened (about 5 minutes).
- Add mushrooms and garlic to the skillet. Cook until mushrooms release their moisture and begin to brown (8-10 minutes).
- Sprinkle flour over the mushroom mixture and stir constantly for 1 minute.
- Gradually add vegetable broth while stirring. Add thyme, Dijon mustard, salt, and pepper.
- Meanwhile, cook egg noodles according to package instructions.
- Reduce heat to low and stir in sour cream until well combined.
- Add spinach and cook until just wilted (about 2 minutes).
- Combine with cooked noodles and serve immediately.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6 portions
Recipe Notes
- Don’t wash mushrooms under running water; they’ll absorb too much moisture. Instead, wipe them clean with a damp paper towel.
- Make sure to let the mushrooms properly brown – this develops their rich, savory flavor.
- Room temperature sour cream works best to prevent curdling. If you’re in a hurry, whisk it with a bit of the hot broth before adding to the pan.
- The sauce will continue to thicken as it stands. If it becomes too thick, thin it out with a splash of vegetable broth.
- Store leftovers in an airtight container for up to 3 days. When reheating, add a splash of broth or cream to restore the creamy consistency.
Mushroom and Spinach Stroganoff
A comforting, vegetarian twist on a classic. This Mushroom and Spinach Stroganoff delivers all the creamy, satisfying goodness of traditional stroganoff while packing in extra nutrients from fresh vegetables.
Ingredients
- 16 oz mixed mushrooms cremini, button, or portobello, sliced
- 8 oz fresh spinach roughly chopped
- 12 oz egg noodles
- 1 large onion diced
- 4 cloves garlic minced
- 2 cups vegetable broth
- 1 cup sour cream
- 2 tablespoons flour
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to boil for the egg noodles.
- Heat butter and olive oil in a large skillet over medium-high heat. Add onions and cook until softened (about 5 minutes).
- Add mushrooms and garlic to the skillet. Cook until mushrooms release their moisture and begin to brown (8-10 minutes).
- Sprinkle flour over the mushroom mixture and stir constantly for 1 minute.
- Gradually add vegetable broth while stirring. Add thyme, Dijon mustard, salt, and pepper.
- Meanwhile, cook egg noodles according to package instructions.
- Reduce heat to low and stir in sour cream until well combined.
- Add spinach and cook until just wilted (about 2 minutes).
- Combine with cooked noodles and serve immediately.
